1 lb. spaghetti
⅓ cup extra virgin olive oil
3 cloves garlic, minced (equal to 1 tablespoon)
2 tablespoons shallots, small-diced
4-5 anchovy fillets (packed in oil), finely chopped
1 teaspoon crushed red pepper flakes
2 ½ cups red wine (chianti or zinfandel are perfect)
¼ cup fresh parsley or basil, or both, finely chopped
1 cup fresh parmesan cheese, grated
Season a pot of boiling water with 1 to 2 tablespoons of salt and cook the spaghetti according to the directions on the package until al dente.
In a large sauté pan (4-5 quart), add olive oil and shallots and cook over medium heat for one minute. Add the garlic, anchovies, red pepper flakes and cook for another 2 to 3 minutes over medium heat.
Add the red wine and cook for one minute. Then, add the cooked pasta and cook for approximately 5 minutes, until the red wine has reduced and achieved a sauce-like consistency. It should coat the back of spoon when ready.
Add the fresh herbs and parmesan cheese and toss until mixed in. Serve on a large platter and garnish with more cheese if desired.